Smoked, beef jerky-style moose strips
Moose (or other red game meat, chef’s choice!)
1 bag of Basques Hardwood Charcoal
2 pieces of maple wood for smoking (the size of a fist)
- ¼ cup of brown sugar
- ¼ cup of tamari or soy sauce
- ¼ cup of maple syrup
- 1 tsp. of crushed pepper
- 1 or 2 tbsps. of pepper sauce (Sriracha or Red Hot)
Moose is renowned for being a lean meat. We’ve tried pretty much every way of cooking it over charcoal. By extensively researching and experimenting, we developed the perfect recipe so you can blow your guests away with these small strips of dry, salty, sweet, spicy, smoked meat!
Slice your defrosted meat into 1 x 1 cm pieces along the total length of your piece of meat (6 to 15 cm).
Mix ingredients for the marinade in a bowl.
Place the marinade and the strips in a large re-sealable plastic bag. Massage the bag to work the marinade into the meat. Store in the refrigerator for 20 to 40 minutes. The marinating period increases the action of the salt, sugar and spices. Warning! Moose meat is already very flavourful. If you leave it for more than one hour, it will have a very intense flavour!
While the marinade is working its magic, get your grill ready for smoking.
On the photo, we used our Kamado with the ceramic deflector, preheated to approximately 275ºF.
Once everything is nice and hot, take out the hot grill and place the strips on it. Place maple wood blocks pre-soaked in beer and water on the embers just before replacing the grill on the stand to start the smoking process.
Close your barbecue and wait. Check on the strips after 10 minutes, and then every five minutes thereafter. When they have a dry texture, turn a few strips over to see the colour underneath. When the surface of the pieces seems dry, taste one or two.
If desired, some people prefer to leave their jerky in the smoke for a little while longer.
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